Who doesn't like a classic lemon and poppy seed recipe? This is literally the best lemon poppy seed bread you will ever lay eyes on, and of course taste. Completely gluten and dairy free, this paleo-friendly version is extra delicious, and perfect for breakfast or a midday snack.
This quick bread is perfect all year round, and is equally delicious as a breakfast, a snack, or even a dessert!
Like all my breakfast recipes, they inspire each other! This one in particular is inspired by my lemon blueberry bread (link) and my orange poppy seed loaf. A trio ready for your brunch table.
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What ingredients do I need for this recipe?
The ingredients for this bread couldn't be easier!
- Eggs: Just two is what we ask for!
- Cane Sugar and Light Brown Sugar: The light brown sugar offers a richer, deeper color and flavor
- Oil: Avocado or olive oil are preferred in this recipe.
- Almond Milk: We want to keep this recipe dairy free, so almond milk is preferred.
- Lemon Juice and Zest
- Paleo Baking Flour: I like to use Bob's Red Mill paleo baking flour blend, but read on in this blog post for swaps!
- Baking Soda and Baking Powder
- Demerara Sugar: This is a coarse sugar that is added on top to give a little additional sweetness and crunch.
- Poppy Seeds: The reason we're all here right? A little more poppy seeds goes a long way, so be generous!
See the recipe card below for more information about ingredients and quantities.
How do I make this recipe?
This recipe can be made all in just one bowl with minimal effort needed. Trust me, this one is a quick, easy, and delish recipe.
Preheat the oven to 350º and line a loaf pan with parchment paper. In a large bowl, whisk together both sugars and eggs for 3 minutes until the mixture gets light and airy.
To the mixture, pour in the vanilla extract, oil, almond milk, lemon juice and lemon zest. Whisk again to incorporate.In the same bowl, pour the flour, baking soda, baking powder, and poppy seeds, then whisk just until the batter comes together and the poppy seed are fully incorporated.
Let the batter sit on the counter for at least 10 minutes. Pour the batter into the pan, with an option to top with demerara sugar. Bake for 55 minutes. Take the bread out of the oven and let sit for 20 minutes before slicing.
HINT: Remember to let the batter sit on the counter for at least 25-30 minutes, this allows the baking soda and baking powder to work and gives the loaf/bread a nicer rise and an airy texture.
Recipe Swaps and Substitutions
Here's a few suggestions for swaps and substitutions of some of the ingredients in this recipe to fit your individual needs:
- Gluten Free - this recipe is gluten and dairy free because that is how I designed it, but you can opt for milk and for an all-purpose flour if you choose not to make it GF/DF. The measurements may vary a little bit with the all purpose flour, but aim for 2 cups spooned and leveled or approximately 256g if you're weighing your ingredients (which I HIGHLY RECOMMEND).
- Sugar - I chose to use both cane and light brown sugar here, but if you want to use just cane sugar, have at it!
- Oil - if you are used to using coconut oil, you can definitely swap it with the avocado or olive oil, thought it may alter the taste.
Variations
These recipe is fabulous as is, but if you want to vary how you serve or make them, feel free to consider the following ideas:
- Leave out the poppy seed - if you're not into poppy seeds, leave them out and add in chocolate chips!
- Make 'em mini - if you have a miniature loaf tin you can easily make these smaller size for a fun little snack for your kids.
Kitchen Equipment and Tools:
The beauty of making a breakfast or quick bread is that it really only takes one bowl, a few kitchen tools, and you're good to go! Here's what you'll need
- Large mixing bowl
- Whisk
- Spatula
- Loaf pan/Muffin tin and muffin liners
- Parchment paper
- Measuring cups and spoons
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you are not using a scale: Use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour in.
How do I store this recipe? Can I freeze it?
You definitely can freeze this! Wrap tightly with cling wrap and place in a ziplock bag. This will stay for 2-3 months, but let defrost at least 30 minutes before serving. For storage, you can place in a tightly sealed container and keep either in the fridge or on the counter. For the counter, it will stay 3-4 days, in the fridge it will stay up to 6 days.
PRO TIP
Sprinkle a little demerara sugar on top of the loaf for a little added crunch and sweetness.
Hungry for more?
Looking for other recipes like this? Try these:
Best Lemon Poppy Seed Bread Recipe
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 spatula
- 1 loaf pan
- parchment paper
- nonstick spray
Ingredients
- 2 large eggs room temperature
- ½ cup light brown sugar 100g
- ½ cup cane sugar 100g
- ½ cup avocado oil
- ½ cup almond milk
- 250 grams paleo flour or all purpose flour if not gluten free
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Zest of one lemon
- 2 tablespoon fresh lemon juice
- 1 ½ tablespoon poppy seeds
Instructions
- Preheat the oven to 350º and line a loaf pan with parchment paper.
- In a large bowl, whisk together both sugars and eggs for 3 minutes until the mixture gets light and airy.
- To the mixture, pour in the vanilla extract, oil, almond milk, lemon juice and lemon zest. Whisk again to incorporate.
- In the same bowl, pour the flour, baking soda, baking powder, and poppy seeds, then whisk just until the batter comes together and the poppy seed are fully incorporated.
- Let the batter sit on the counter for at least 10 minutes.
- Pour the batter into the pan, with an option to top with Demerara sugar. Bake for 55 minutes.
- Take the bread out of the oven and let sit for 20 minutes before slicing.
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